Print

Cozy Small-Batch Snickerdoodle Cookies: Easy 4-Ingredient Recipe

cozy small-batch snickerdoodle cookies - featured image
Print Recipe

These soft, pillowy snickerdoodle cookies are made in a small batch of six, using a simple trick with melted butter for a tender, buttery center and crackly cinnamon-sugar top. Perfect for a cozy night in.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup (96g) all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons (25g) granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone mat.
  2. Melt the butter in a microwave-safe bowl in 20-second bursts or in a small saucepan over low heat. Let it cool for 2-3 minutes.
  3. In a medium mixing bowl, whisk together the melted butter, 1/2 cup granulated sugar, egg yolk, and vanilla extract until smooth and glossy.
  4. In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until just combined. The dough will be soft and slightly sticky.
  6. In a small shallow bowl, stir together the 2 tablespoons sugar and 1 teaspoon cinnamon for the coating.
  7. Portion the dough into 6 equal balls (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then roll in the cinnamon-sugar mixture to coat completely.
  8. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 9-11 minutes, until puffed and slightly cracked on top with set edges and soft centers.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack or plate.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tangy flavor and chewy texture. Let the melted butter cool before adding the egg yolk to avoid scrambling. Measure flour by spooning and leveling for best results. For thicker cookies, chill the dough balls for 30 minutes before baking.

Nutrition

Keywords: snickerdoodle cookies, small batch cookies, easy cookie recipe, cinnamon sugar cookies, soft snickerdoodles

Find it online: https://prismtaste.com/cozy-small-batch-snickerdoodle-cookies-easy-4-ingredient-recipe/